Tomato Garlic Chutney Recipe – South Indian Style

Last Updated on 4 months by Neha Deshmukh

Tomato Garlic Chutney Recipe – South Indian Style

Hey everyone! If you’re anything like me, you love a good chutney. It just elevates everything, doesn’t it? Today, I’m sharing my go-to recipe for Tomato Garlic Chutney – a South Indian staple that’s bursting with flavor. I first made this when I was trying to recreate the amazing chutneys my neighbor, Aunty Priya, used to make. It took a few tries, but I think I’ve finally got it just right! It’s perfect with idli, dosa, or even a simple plate of rice. Let’s get cooking!

Why You’ll Love This Recipe

This Tomato Garlic Chutney is seriously addictive. It’s tangy, spicy, and incredibly flavorful. Plus, it comes together in under 20 minutes – perfect for a quick breakfast or a last-minute addition to your meal. It’s also wonderfully versatile. You can adjust the spice level to your liking, and it’s a fantastic way to add a little zing to your plate.

Ingredients

Here’s what you’ll need to make this delicious chutney:

• 2 ripe tomatoes (about 200g)
• 15 garlic cloves
• 4-5 red chillies (adjust to your spice preference)
• Salt to taste
• 2 tsp cooking oil (vegetable, sunflower, or canola work well)
• 1 tbsp sesame oil
• 1/2 tsp mustard seeds
• 1/4 tsp urad dal (split black lentils)
• A few curry leaves

Ingredient Notes

Let’s talk about a few key ingredients that really make this chutney special.

• Tomatoes: Ripe, juicy tomatoes are best! They give the chutney a lovely sweetness and body. Roma tomatoes work particularly well.
• Garlic: Don’t be shy with the garlic! It adds a wonderful depth of flavor.
• Red Chillies: I usually use a mix of Kashmiri chillies (for color and mild heat) and regular red chillies for a bit more kick.
• Sesame Oil: This is essential for that authentic South Indian flavor. It has a nutty aroma that you just won’t get with other oils.
• Mustard Seeds, Urad Dal & Curry Leaves: These three are the magic trio for tempering! When heated, they release incredible aromas and flavors that are characteristic of South Indian cuisine. Urad dal adds a lovely nutty flavor and helps thicken the chutney.

Step-By-Step Instructions

Alright, let’s make some chutney!

1. First, wash and roughly chop the tomatoes. Peel the garlic cloves – I find it easiest to smash them lightly with the side of a knife first.
2. Heat the cooking oil in a pan over medium heat. Add the red chillies and garlic and sauté for about a minute, until fragrant. Be careful not to burn the garlic!
3. Now, add the chopped tomatoes and a pinch of salt. Cook until the tomatoes are completely mushy and softened – this usually takes about 5-7 minutes.
4. Let the tomato mixture cool down slightly. Then, transfer it to a blender or food processor and blend into a smooth paste. Add a little water if needed to get the right consistency.
5. In a separate small pan, heat the sesame oil over medium heat. Once hot, add the mustard seeds. They’ll start to splutter – that’s good!
6. Add the urad dal and curry leaves to the oil. Sauté for a few seconds until the urad dal turns golden brown and the curry leaves are crisp.
7. Pour the blended tomato chutney into the tempered oil. Simmer for 2-3 minutes, stirring constantly, until the chutney thickens slightly.
8. And that’s it! Your Tomato Garlic Chutney is ready.

Expert Tips

• Don’t overcrowd the pan when tempering the mustard seeds. They need space to splutter properly.
• Adjust the amount of red chillies to suit your spice preference. Start with fewer and add more if you like it hotter.
• For a smoother chutney, strain the blended mixture through a sieve before simmering.

Variations

This recipe is super adaptable! Here are a few ideas:

• Spice Level:
  • Mild: Use only Kashmiri chillies.
  • Medium: Use a mix of Kashmiri and regular red chillies.
  • Hot: Add a few green chillies along with the red chillies. My friend, Maya, loves to add a tiny bit of ghost pepper for a real kick!
• Festival Adaptations: This chutney is often made during Ganesh Chaturthi and Onam. It’s a delicious accompaniment to the festive meals. My family always makes a big batch for Onam Sadhya.

Serving Suggestions

This chutney is incredibly versatile. Here are a few of my favorite ways to enjoy it:

• With hot idli and dosa – a classic combination!
• Spread on a puffed rice dosa (murukku).
• As a side dish with rice and sambar.
• Even as a dip for vegetable sticks!

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it in small portions for longer storage – it will keep for up to a month.

FAQs

1. What is the best type of tomato to use for this chutney?

Roma tomatoes are great because they’re not too watery. But any ripe, flavorful tomato will work!

2. Can I make this chutney ahead of time? How long will it last?

Yes, absolutely! You can make it a day or two in advance. It will last for 3-4 days in the fridge.

3. What is urad dal and where can I find it?

Urad dal is split black lentils. You can find it in most Indian grocery stores, or online.

4. Can I use a different oil instead of sesame oil? What will be the impact on the flavor?

You can, but the flavor won’t be quite the same. Sesame oil has a unique nutty aroma that really elevates the chutney. If you must substitute, try using groundnut oil.

5. My chutney is too spicy! How can I reduce the heat?

Add a tablespoon of yogurt or a little bit of jaggery (gur) to the chutney. This will help balance the spice.

6. Can this chutney be frozen?

Yes, you can! Freeze it in small portions for easy use. It will keep for up to a month.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!